Lentils with tamarind sauce

Lentils with tamarind sauce







Serves 4

Ingredients

• 1/2 cup light vegetable oil
• 1 cup thinly sliced onion
• 2 tsp minced garlic
• 1 tsp turmeric
• 1 tsp paprika
• 1 cup canned whole tomatoes
• 1 tbsp grated fresh ginger
• 1 cup tamarind water (Soak 1 cup tamarind pulp in 1 1/2 cups boiling water for 20 minutes, then strain it. Tamarind pulp available from Asian grocers; or mix tamarind paste in jar with some water)
• 2 cans cooked lentils, drained and liquid reserved or 1 can of cooked lentils and 1 can of cooked chickpeas
• 1 1/2 tsp garam masala
• 1 tsp ground roasted cumin
• Sea salt and freshly ground pepper
• 4 red shallots, finely sliced

Method

1. Heat the oil in a large heavy-based pan over a medium heat
2. Add the onion and fry until it is lightly browned, stirring so it doesn't stick and burn.
3. Add the garlic and cook for 2 minutes. Add the turmeric and paprika and cook for a moment.
4. Add the tomatoes and ginger and cook for a further 5 minutes.
5. Add the tamarind water and the reserved lentil liquid.
6. Simmer the mixture, covered, over a low heat for 15-20 minutes.
7. Add the lentils (and chickpeas), garam masala and cumin and cook for about 3 minutes or until the lentils are heated through.
8. Check seasoning, place in a bowl and sprinkle with sliced shallots. Serve with steamed rice or a rice pilaf.